What are you cooking/eating right now?

[Jackalope]

That looks like one righteous steak dinner though - that steak looks delectably marinated and cooked just about how I like sirloin.

I think Imma have one soon - I think I've earned a cheat meal. I've scarcely eaten any red meat in seven weeks except lamb thrice.

[Athene]

ETA: And good golly, it's a hell of a dinner so far --

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More blood, please! Never mind...I have some in my purse.

It looks perfectly delicious, though. Wow.
I hope you didn't defile your beautiful steak by drowning it in A-1 or some crazy shit.

Drives me nuts, when folks do that. At least taste it first...my Gawd.

[Jackalope]

Vanilla Greek yogurt with a little extra vanilla flavoring.

It doesn't seem to be terribly popular in my household but I love the Zoi brand of honey flavored yogurt. Most fruit flavored yogurt is too sweet for my tastes, but the honey and vanilla flavors and great with granola. Or the plain with something to sweeten in a bit, plain is really tart.

[Jackalope]

ETA: And good golly, it's a hell of a dinner so far --

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More blood, please! Never mind...I have some in my purse.

It looks perfectly delicious, though. Wow.
I hope you didn't defile your beautiful steak by drowning it in A-1 or some crazy shit.

Drives me nuts, when folks do that. At least taste it first...my Gawd.

Nothing but salt and pepper and maybe some garlic - or a sprinkling of Montreal seasoning. Except sirloin, that screams for a long bath in marinade to enhance flavor and tenderize.

Ketchup is an abomination, steak sauce slightly less so. Pan sauce or a reduction is acceptable. I like bloody beef too much to adulterate it.

My Midwestern ex-in-laws have committed some heinous acts against beef.

[Jesster]

I just cooked up some alfredo pasta. Simple, but good.

[Jackalope]

I just cooked up some alfredo pasta. Simple, but good.

Yum.

You make that from scratch? I love a good Alfredo but all the mixes and packaged sauces leave a lot to be desired for me.

P.S. I don't think we've conversed before, though I have seen you around. Welcome to our asylum.

[Jesster]

I just cooked up some alfredo pasta. Simple, but good.

Yum.

You make that from scratch?  I love a good Alfredo but all the mixes and packaged sauces leave a lot to be desired for me.

P.S.  I don't think we've conversed before, though I have seen you around.  Welcome to our asylum.

Yup, from scratch. Alfredo is pretty easy. Look up some recipes online and you'll never need another processed mix again.

And thanks for the welcome

[Thumpalumpacus]

Well, Thump - my step-mom died of lung cancer a few years ago and I'd rather not follow in her footsteps, you know?  Her sister was diagnosed with squamous cell lung cancer a while back, but her prognosis is good.

I realize you were tongue in cheek and I take no offense at all.... sometimes I just need to remind myself of why I need to stay smoke free.

You're a stronger man than I, Dreamer --






-- he said as he puffed away --

[Thumpalumpacus]

That looks like one righteous steak dinner though - that steak looks delectably marinated and cooked just about how I like sirloin.  

I think Imma have one soon - I think I've earned a cheat meal.   I've scarcely eaten any red meat in seven weeks except lamb thrice.

ETA: And good golly, it's a hell of a dinner so far --

---

---

More blood, please! Never mind...I have some in my purse.

It looks perfectly delicious, though. Wow.
I hope you didn't defile your beautiful steak by drowning it in A-1 or some crazy shit.

Drives me nuts, when folks do that. At least taste it first...my Gawd.

It was marinated for a few days in beer, a little Lea & Perrins (a little too much by my tongue, I have to back that down), ground pepper, a bit of salt, and garlic powder. The dry bits were rubbed in, the wet stuff got a few days to soak in. Cooked over mesquite, three-minute flips the first sears, two-minute flips to finish, ten minutes out the door.

Except sirloin, that screams for a long bath in marinade to enhance flavor and tenderize.

I marinade all my steaks no matter the cut -- even ribeyes get a soaking, juicy as they are. My teeth ain't all that great and a tenderizing marinade means I can enjoy my favorite without regretting it. Good trick: any steak you freeze, marinade it before you put it in the freezer. After soaking in, when you freeze it the marinade will expand, and that will both enhance tenderizing and spread the flavor throughout.

[Thumpalumpacus]

And golly, one of the things I dislike about Texas is the difficulty in finding good mutton. I'm partial to thick shoulder chops grilled rare-to-medium-rare (much like the steak pictured above), but the only lamb on offer down here most of the time is either a roast or a rib rack. The first is too much for a single guy, the latter annoys me with its inability to cook the way I like. Every so often they put out shoulder chops, and I'm on it like white on rice.